Pita King 2

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed opened box of raw chicken stored over opened cooked bacon. **Repeat Violation** **Admin Complaint**

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed three rodent droppings on box of holiday directions stored under soda boxes next to office. Employee indicated box was stored outdoors until yesterday when brought in. Person in charge voluntarily discarded box. **Corrected On-Site**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed two pans of cut tomatoes in flip top cooler at temperatures of 49-51F with a date marker of 9/20. Person in charge indicated tomatoes were cut on that date. Cut tomatoes (49-51F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items in reach in cooler and walk-in cooler with temperatures of 46-48F. Person in charge indicated items were prepped an hour prior. Employee moved all items to freezer to rapid cool. Cut lettuce, sliced cheese, salmon fritters (46-48F - Cold Holding) Raw gizzards, tuna (46-47F - Cold Holding) **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Dented/rusted cans present. See stop sale. Observed can of tuna with dent along bottom seam.

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board at flip top cooler across from stove top.

Basic - Dead roaches on premises. Observed ten (10) dead roaches in steam box located under stove top across from flip top cooler. Person in charge indicated it was not in use. Employee cleaned and discarded all dead roaches. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed three (3) employee jackets hanging on wire shelf with dry food items across from office. Observed employee hat stored in box of single service condiments at front counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler door at flip top cooler. **Repeat Violation**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened container of milk next to food items person in charge indicated belonged to her. Person in charge moved to proper storage area. **Corrected On-Site**

Basic - Outer openings not protected with self-closing doors. Observed back door with broken door arm and not self-closing.

High Priority - Toxic substance/chemical improperly stored. Bleach containers on same shelf as corn beef hash next to back door of establishment. Operator separated bleach from food. Under cash registers at front counter, floor cleaner and window cleaner next to sugar packets. Operator removed sugar packets from next to chemicals. **Corrected On-Site**

High Priority - Food placed in soiled container/equipment. In walk in freezer, raw filet fish placed directly on soiled bread shipping crates. Operator removed fish and placed on clean pan. **Corrected On-Site**

High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach under flat top grill. Operator killed and discarded. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by flat top grill in kitchen, cut lettuce (55F - Cold Holding, retemp after 45 mins 41F); sliced tomatoes (49F - Cold Holding, retemp after 45 mins 42F); sliced cheese (51F - Cold Holding, retemp after 45 mins 41F). Per operator, all items were in reach in cooler less than two hours. Operator placed items in walk in cooler to lower temperature. Retemp after 45 mins, all items 41F and below. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In fryer basket in kitchen, fries (126F - Hot Holding, retemp 156F). Operator redropped fries in fryer. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket in dry storage room next to to go cups and containers. Operator removed jacket. **Corrected On-Site**

Basic - Floor soiled/has accumulation of debris. Floor under fryer has build up of grease.

Basic - Floor tiles missing and/or in disrepair. Floor tiles at door of walk in freezer in disrepair/cracking.

Basic - Ice scoop handle in contact with ice. At front counter, ice scooper in direct contact with product. Operator lifted handle out of ice. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers in kitchen have grease build up.

Basic - Unnecessary items stored in garbage enclosure. Old bread delivery crates behind dumpster. Operator stated establishment has been trying to get them removed but nobody comes to get them. **Repeat Violation**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on cutting board in kitchen. Operator removed wiping cloth and placed in sanitizer. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Container of dry grits on top of reach in cooler in kitchen not labeled. Operator added label. **Corrected On-Site**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage patties (86F - Hot Holding) sitting on turned off grill on cook line, per employee patties have been on grill for 1 hour, patties reheated on other grill to 167F **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-12-07: At callback no change. Pan,with sausage Pattie's on grill that only had pilot light on. Employee stated the Pattie's were cooked about 5 minutes ago. Discussed with employee to move pan of sausage patties to warmer area of grill to heat back up to 165F. **Admin Complaint**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef, removed from original packaging, stored over cooked sausage in walk in freezer, manager moved sausages. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. gizzards (45F - Cold Holding) sitting on ice bath on cook line, per manager gizzards put on ice approximately 1.5 hours prior, employee added more ice and stirred gizzards. raw chicken wings (50F - Cold Holding); beef and onions (52F - Cold Holding); gizzards (48F - Cold Holding); chicken salad (49F - Cold Holding) chili (58F - Cold Holding); cheese sauce (67F - Cold Holding) sitting on turned off grill on cook line, per manager both items taken out of walk in cooler approximately 2 hours prior, both items placed back in walk in cooler. raw chicken wings (50F - Cold Holding); beef and onions (52F - Cold Holding); gizzards (48F - Cold Holding); chicken salad (49F - Cold Holding) in walk in cooler, per manager door has been consistently opened for approximately 1.5 hours, manager propped open interior walk in freezer door. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage patties (86F - Hot Holding) sitting on turned off grill on cook line, per employee patties have been on grill for 1 hour, patties reheated on other grill to 167F **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding multiple time/temperature control for safety foods items on time, but manager is not able to find any written procedures, manager filled out procedures during inspection. **Corrected On-Site**

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers undercooked raw shell eggs, but does not have an advisory for customers going through the drive through only, employee posted advisory at drive through window. **Corrected On-Site**

Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Manager's child with persistent cough in office and walking through kitchen area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Raw beef in walk in freezer, beef moved. **Corrected On-Site**

Basic - Grease receptacle lid open, broken, or missing. Broken grease receptacle lid.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over fryers on cook line. **Repeat Violation**

Basic - Unnecessary items stored in garbage enclosure. Stacks of bread racks inside enclosure.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Chicken wings in bottom section of reach in cooler on make line stored over cut tomatoes and lettuce, wings moved. **Corrected On-Site** **Repeat Violation**

Certified Food Manager Identification

Employee Health Policies Present

Procedures for Responding to Vomiting/Diarrheal Events

Hands Clean and Properly Washed

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Proper Hot and Cold Holding Temperatures

Non-Food Contact Surfaces Clean

Approved Thawing Methods Used

Lighting Adequate; Required Shields in Place

Employee Health Policies Present

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Food Obtained from Approved Sources

Required Records Available; Shellstock Tags/Labels

Potentially Hazardous Food Held at Proper Temperature

Proper Hot and Cold Holding Temperatures

Equipment Adequate to Maintain Product Temperature

Lighting Adequate; Required Shields in Place